Lebanese Ashta Recipe

Learn how to make this easy Lebanese Ashta Recipe. This recipe is perfect for Arabic Dessert, Like atayif or Katayif(the arabic pancaked that is filled with Ashta),Kunafa, Znood el sit and a lot more.

Our favorite way to eat Ashta is by topping it with fruits, some nuts and honey. Simple, easy, and yummy!

There are lots of recipes for Lebanese Ashta you can find, some they use bread and some corn flour to thicken the milk so it becomes as a pudding creamy  mixture, which this is part of my recipe.
Some they use only whole milk with white vinegar or freshly lemon juice only, simply by boiling the milk , then add white vinegar or fresh lemon, then the milk will start to clot, collect the clot cream and strain it well,flavor with rose and orange blossom water. Also, you can add sugar if you'd like.
Also this what I usually do when i'm not in a hurry. 

But in this recipe we are going to use Ricotta cheese. Trust me you'll have the same texture.

Why i'm adding Salep or Sahlab to this Lebanese Ashta Recipe?
Well first I'm using Salep box from Tazah. Salep, Sahlab or Sahlep, is rich comforting hot drink, it's very popular in middle eastern region.
Basically the main ingredients of this Salep is made of corn starch, sugar, and arabic gum. Which you need these to make your lebanese ashta but with adding it, gives it even more flavors . So what I did I Reduce 1 tbsp of corn starch and added 2 tbsp of Salep powder.

Click here to get yours

I honestly love Lebanese Ashta to top it on fruits. It will be my everyday dessert on Ramadan.

but you can check the Sweet Cheese Rolls Recipe that is filled with Ashta: click here 
Another Recipe you might love is Atayif: Click here 

Now are you ready to make your homemade Lebanese Ashta?

You got Ricotta cheese from the store, or you decided to make your own.

Now everything in a saucepan, stir until thickened, bring it to a boil and reduce to a simmer for about 15-20 mins. Turn off the heat add rose water and you are don.

Lebanese Ashta Recipe

The easiest way to make the famous Lebanese Ashta (Arabic Ashta) that is perfect for arabic dessert fillings or toppings.

Yield: about 2 cups
Preparation:5 mins
cook time:20 mins
total time: 45mins


  • 2 cups (whole milk, or 2% milk)
  • 1-2 tbsp sugar
  • 3 tbsp corn starch
  • 2 tbsp salep
  • 1/2 cup Ricotta cheese
  • 1 tbsp Rose water
  • 1/2 cup Ashta cream can (optional)
Combine milk, corn starch, salep powder, and sugar. Stir well over high-medium heat until thickened about 8-10 mins. Lower the heat and bring them to boil. Reduce to a simmer for about 15-20 mins, stirring every 2-3 mins. Turn off the heat and add Rose water and stir well. Put them aside to cool. Refrigerate for at least 30 mins.
Add Ricotta Cheese and cream Ashta can to the Ashta (milk mixture)you just made. Mix really well. Then refrigerate.

Ashta will keep in the fridge well covered up to 3 days.